Bread, in Bread Machine:
Bread, by Hand:
Rolls, by Machine or by Hand:
Bake for 15-18 minutes and test for doneness.
Baking times will vary depending on size of the loaf, oven and weather. To test a full loaf, give the bottom of the loaf a firm thump with your thumb. The bread will sound hollow when it’s done. Or insert an instant read thermometer into the center to test for a finished temperature of about 190°F.
4 tablespoons room-temperature butter
4 tablespoons room-temperature maple syrup
1 ½ cups room-temperature water
4 cups sprouted whole wheat flour
1 ½ teaspoons sea salt
2 teaspoons yeast
Recipe from Janie Quinn, author of Essential Eating Sprouted Baking [3].
For more information, visit www.essentialeating.com [4].
Use this as your main, base recipe for making bread and rolls from sprouted wheat flour – then add poppy seeds, herbs, chopped sun-dried tomatoes, or chopped olives for variation. One recipe; many flavors.
Links
[1] https://wholegrainscouncil.org/grain/sprouted-grains
[2] https://wholegrainscouncil.org/grain/wheat
[3] http://www.amazon.com/exec/obidos/ASIN/0967984335/oldwayspreservat/103-1446448-4127826
[4] http://www.essentialeating.com